Slow Cooker Mexican Chicken

In my quest to beat the heat AND somehow have something on the dinner table each night, I have been attempting to utilize my slow cooker whenever I can. Last night, I whipped up a relatively healthy recipe that had great flavors without a bunch of work.

3 boneless, skinless chicken breasts
1/2 jar of taco sauce (I used Taco Bell)
1 can fire-roasted tomatoes
1 can of black beans
1/4 of an onion, diced
2 dashes of cumin (not pictured)
1 c. frozen corn (not pictured)
Shredded cheese of choice & quantity
Brown rice, optional
Green onions, optional

1. Layer chicken breasts in bottom of crockpot (mine were large so I butterflied them).

2. Pour beans, 1/2 jar of sauce, onion, and can of tomatoes over the top.

3. Cook on low until chicken is done. (Mine cooks ridiculously fast – even on low).

4. Remove chicken and shred or dice. Add chicken back in.

5. Serve over brown rice and top with cheese and green onions.


Enjoy!